slow cooker vegetarian recipes
This hearty slow cooker vegetarian chili is packed with protein-rich beans, vibrant vegetables, and an array of spices. It’s perfect for meal prep and can be served with your favorite toppings.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper diced any color
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 14.5 ounces diced tomatoes with juice
- 2 cans mixed beans black beans, kidney beans, or pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup corn fresh or frozen
Instructions
- Begin by heating olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic for an additional minute until fragrant.
- Transfer the sautéed onion and garlic to the slow cooker.
- Add the diced bell pepper, carrot, zucchini, diced tomatoes (with juice), mixed beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine all the ingredients.
- Cover the slow cooker with the lid and set it to low for 6 hours or high for 3 hours.
- About 30 minutes before serving, stir in the corn to heat through.
- Once cooked, taste and adjust seasoning if necessary. Serve hot with your choice of toppings.
Notes
You can make this chili ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
Feel free to add any other vegetables you have on hand or customize the spices to suit your taste.
This recipe is great for batch cooking and can easily be doubled for larger gatherings.